Sourdough Bread - Oster Bread/Dough Maker Owner's Manual

All ingredients at room temperature
10 oz. sourdough starter
5 – 6 oz. warm water
1-3/4 tsp. salt
Measure all ingredients into bread pan in the order listed above, beginning with the column on
the left, followed by the column on the right. Select Basic setting. Select crust setting if other than
"Medium. " Press the "Start/Stop" button to begin the breadmaking process. The display will
begin counting down the minutes until the end of the cycle. When the baking is complete,
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press
the "Start/Stop" button to cancel the "Keep-Warm" cycle if desired). Remove the bread and enjoy!
N : Once the "Start/Stop" button is pressed, the selected function(s) cannot be altered.
OTE
To make any changes once the process has begun, the unit must be stopped, reset and restarted.
To stop, press "Start/Stop" and hold for 2 – 3 seconds until signal sounds and the screen reverts
to the setting display.
S S
OURDOUGH TARTER
2-1/4 tsp. active dry yeast
16 oz. warm water
In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm
water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not
be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic
wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a
warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.
Cover loosely with plastic wrap or plastic cover; refrigerate.
T R S
O EPLENISH
After using a portion of starter, replenish with equal amounts of flour and warm
water. For example, if 10 oz. (1-1/4 cups) of starter were removed to make bread,
replenish remaining starter with 10 oz. (1-1/4 cups) warm water and 10 oz.
(1-1/4 cups) flour. Stir well to blend, cover and let stand in warm place until
bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator.
If not used at the end of one week, remove 1 cup starter and discard;
then replenish with equal amounts of flour and warm water as instructed above.
S B
OURDOUGH
(Basic Setting – Timer OK)
(70°F-80°/21°C-27°C)
TARTER
READ
4 cups bread flour
3 Tbsp. sugar
2 tsp. active dry yeast
2 cups all-purpose flour